Lemony Chickpea Bruschetta
Recipe from Food & Wine

Chickpeas are a fine source of protein and heart-healthy folic acid. Here, they're pureed until creamy and flavored with preserved lemon, typically sold at specialty food stores.


Lemony Chickpea Bruschetta
Frances Janisch

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Servings: 8
Prep Time: 2 hrs
Total Time: 2 hrs 30 mins
Related Categories: Appetizers, Chickpea, Dips and Spreads, Italian Bruschetta
 
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Ingredients
  • 2  cups
    dried chickpeas, soaked in cold water overnight and drained
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  • 1 
    small carrot
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  • 1 
    celery rib
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  • 1 
    small onion, halved
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  • 1 
    small fennel bulb, halved
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  • 5 
    garlic cloves
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  • 3 
    thyme sprigs
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  • 1 
    bay leaf
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  • 1/2  cup
    extra-virgin olive oil
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  •  
    Kosher salt and freshly ground pepper
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  • 1/2  cup
    chopped flat-leaf parsley
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  • 1 
    preserved lemon, pulp discarded and peel finely chopped
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  • 2  tablespoons
    fresh lemon juice
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Directions
1.
In a saucepan, cover the chickpeas with water. Add the carrot, celery, onion, fennel, garlic, thyme, bay leaf, and 1/4 cup of the olive oil. Bring to a simmer, cover and cook over low heat until the chickpeas are tender, about 1 hour. Let the chickpeas cool in the liquid to room temperature, then drain, reserving 3/4 cup of the cooking liquid. Discard the vegetables and herbs.
2.
Set aside 1/2 cup of the chickpeas. In a food processor, puree the remaining chickpeas with the reserved 3/4 cup of cooking liquid, and the remaining 1/4 cup of oil. Season with salt and pepper. Scrape the puree into a large bowl, stir in the parsley, preserved lemon peel, lemon juice, and the reserved 1/2 cup of chickpeas, and serve.
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